These quick, crunchy dill pickles are a scrumptious snack that will keep well in the refrigerator for weeks! But you'll eat them before then, trust us :P.
In a medium sauce pan, combine vinegar, water, salt, sugar, mustard seed and dried dill. Bring to a boil and shut off heat.
Slice the Kirby cucumbers into desired shape (use the same shape for each jar you make, spears, chips or other).
Peel the garlic and smash it with the side of a knife (carefully!)
Slice the habanero. If you aren't a fan of too much heat, try a jalapeño instead, or omit this ingredient.
Add the sliced cucumbers, smashed garlic, and habanero pepper to a pint sized glass jar.
Pour the brine over the cucumbers, leaving 1/2 inch room at the top.
Tightly close the jar lid, and shake the brine to evenly coat.
Store the jar in the refrigerator for 1 week for best flavor, or allow to cool and enjoy right away. These should stay tasty and crisp for several weeks.
Tip: Remove pickles from the jar with a fork to avoid contaminating your pickles with bacteria.